Sumac-spiced lamb pides
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Sumac-spiced lamb pides

By Cassie Best

These boat-shaped Turkish pizzas are made with homemade dough and topped with spicy minced lamb and feta cheese

  • Prep:45 mins
    Cook:30 mins
    plus rising and proving
  • More effort

Nutrition per serving

  • kcal 814
  • fat 28g
  • saturates 10g
  • carbs 96g
  • sugars 4g
  • fibre 3g
  • protein 36g
  • salt 1.2g

Ingredients

  • 500g strong white bread flour
  • 1½ tsp (or 1 sachet) fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil
  • semolina, for rolling
  • 1 tbsp olive oil, plus extra for brushing
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 300g lamb mince
  • 1 tbsp cumin
  • 2 tsp sumac, plus extra to serve
  • ½ tsp allspice
  • 1 tbsp tomato purée
  • 2 tomatoes, finely chopped
  • 2 tbsp pomegranate molasses
  • 100g feta cheese, crumbled
  • 1 tbsp sesame seeds
  • salad and pickled Turkish chillies, to serve (optional)

Tip

Sumac

A brick-red spice, is made from sumac berries. Its tart, lemony flavour is popular in Turkish and many other Middle Eastern cuisines- sprinkle over houmous, pilafs and salads, as well as meat and fish dishes.

Pomegranate molasses

The concentrated juice from pomegranates. It has a sweet and sharp flavour, similar to aged balsamic vinegar. You can make your own by boiling pomegranate juice until syrupy. Use in dressings, marinades and sauces.

Method

  1. First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.)

  2. For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then – the mince should be sticky rather than saucy. Leave to cool.

  3. Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time – keeping remaining dough covered with the oiled cling film – roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins.

  4. Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like.

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